Prepare the ingredients as instructed above.
Prepare the tzatziki sauce by blending the cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, and a pinch of salt in a blender or food processor until smooth. Taste and adjust the salt if needed, then refrigerate until ready to use.
Drain the chickpeas thoroughly and pat them dry with paper towels. In a food processor, combine the chickpeas, red onion, garlic, cumin, lemon juice, paprika, parsley, salt, and black pepper. Pulse until a coarse, thick paste forms, scraping down the sides as needed.
Transfer the falafel mixture to a bowl. Stir in the flour, baking powder, and sesame seeds until fully combined. If the mixture is too wet to form into balls, stir in a little more flour. Cover and refrigerate for 20 minutes to firm up.
After chilling, shape the falafel mixture into evenly sized balls or discs. Heat the canola oil in a deep saucepan over medium heat until it reaches 350°F (177°C). Carefully fry the falafel in batches, turning as needed, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
To make the chia fresca, combine the watermelon, lime juice, water, maple syrup or honey, chia seeds, and a pinch of salt to a blender. Blend well and let sit for 5 minutes to allow the chia seeds to bloom. Garnish with fresh mint.
Warm the tortilla wraps in the microwave for 20–30 seconds until soft and pliable. Lay each wrap flat and layer with shredded romaine lettuce, sliced red onion, falafel, tomatoes, pickles, and a generous spoonful of tzatziki sauce. Fold in the sides and roll tightly into a wrap. Slice each wrap in half.
Serve each wrap alongside a portion of carrots and hummus, and enjoy with a refreshing glass of watermelon lime chia fresca.